Entertaining Entrees

Crab crostini with radish salad

Name: Crab crostini with radish salad recipe
Yield: 10
Ingredients: 800g crab; 20.00 ml finely chopped chives, plus extra, to serve; 20.00 ml finely chopped dill, plus extra, to serve; 20.00 ml finely chopped flat-leaf parsley leaves, plus extra, to serve; 60ml lemon juice; 20.00 ml extra virgin olive oil, plus 20.00 ml extra, to drizzle; 1 sourdough baguette, sliced 1cm thick; Small lemon wedges, to serve; 20.00 ml white wine vinegar; 3 tsp Dijon mustard; 2 garlic cloves, thinly sliced; 250ml oil; 2 bulbs baby watermelon radishes, trimmed, thinly sliced on a mandoline; 2 bulbs red radishes, trimmed, thinly sliced on a mandoline; 20.00 ml lemon juice; 20.00 ml extra virgin olive oil

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by Danielle Alvarez

Apr 10, 2025

For when you really want to make an occasion special, kick things of with a platter of stunning hors d'oeuvres – like this utterly moreish crab crostini. And for the perfect finishing touch? Pair with Nicole Oatley Swan Valley Chenin Blanc.

2 (800g) live mud crabs, put to sleep (see recipe note)
1 tbs finely chopped chives, plus extra, to serve
1 tbs finely chopped dill, plus extra, to serve
1 tbs finely chopped flat-leaf parsley leaves, plus extra, to serve
¼ cup (60ml) lemon juice
1 tbs extra virgin olive oil, plus 2 tbs extra, to drizzle
1 sourdough baguette, sliced 1cm thick
Small lemon wedges, to serve

1 egg

1 tbs white wine vinegar
3 tsp Dijon mustard
2 garlic cloves, thinly sliced
1 cup (250ml) neutral oil (we used grapeseed oil)

Radish salad

2 bulbs baby watermelon radishes, trimmed, thinly sliced on a mandoline
2 bulbs red radishes, trimmed, thinly sliced on a mandoline
1 tbs lemon juice
1 tbs extra virgin olive oil

Method

1.

For the mayonnaise, place egg, vinegar, mustard and garlic in a blender or food processor. Whiz until smooth. With the motor running, slowly add neutral oil until combined and emulsified. Season and refrigerate until ready to use.
2.

To cook crabs, bring a large stockpot of salted water to the boil. In two batches, cook crab for 15 minutes, then refresh in iced water. Drain, pick meat and discard shells. Place meat in a medium bowl with herbs, juice and olive oil, season to taste and toss gently to combine. Set aside.
3.

For the salad, combine all ingredients in a large bowl. Set aside.
4.

Preheat a lightly greased barbecue or chargrill pan to high. Place baguette in a large bowl, drizzle with extra olive oil while tossing continuously, until baguette is partially coated, then season. Cook baguette, turning frequently, for 1-2 minutes, until lightly charred.
5.

To serve, arrange baguette on plates and top each with 1 tbs crab mixture. Spoon over a little mayonnaise and top with salad and extra herbs. Serve with lemon wedges alongside.